Description
Lamb Milanese with curried marinara is a vibrant and flavorful dish featuring tender lamb cutlets coated in spiced panko breadcrumbs, fried to a golden crisp and served with a rich and aromatic curried tomato marinara and a fresh, zesty salsa verde. This recipe combines Italian-style breading with bold South Asian-inspired spices for a unique fusion meal perfect for an impressive dinner.
Ingredients
Scale
Curried Marinara
- 2 tbsp olive oil
- ½ tsp black mustard seeds
- ½ tsp fennel seeds
- 10 fresh curry leaves
- 4 garlic cloves, finely chopped
- 10g ginger, finely chopped
- 1 red onion, finely sliced
- ½ tbsp roasted Sri Lankan curry powder
- 1 tbsp tamarind paste
- 250g baby tomatoes, halved
- 4 vine-ripened tomatoes, quartered
- Salt, to taste
- A few tablespoons water
Salsa Verde
- 20g coriander leaves
- 10g mint leaves
- 10 fresh curry leaves
- 1 garlic clove, roughly chopped
- 1 lime, zested and juiced
- 1 tbsp red wine vinegar
- 4 anchovies, drained
- 1 green chilli (optional)
- 1 tsp cumin seeds
- 1 shallot, finely chopped
- 1 tbsp capers, drained
- 2 tbsp olive oil
- Pinch of salt
Lamb Milanese
- 4 lamb cutlets
- 100g plain flour
- 2 eggs, beaten
- 75g panko breadcrumbs
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- Salt, to taste
- Sunflower oil, for frying
- 60g rocket, to serve
Instructions
- Make the Curried Marinara: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add ½ teaspoon each of black mustard and fennel seeds. When the mustard seeds start to spit, add 10 fresh curry leaves, 4 finely chopped garlic cloves, 10g chopped ginger, and 1 finely sliced red onion. Cook until the onion softens and colors, then stir in ½ tablespoon roasted Sri Lankan curry powder and 1 tablespoon tamarind paste. Cook for a further minute.
- Add Tomatoes and Simmer: Add 250g halved baby tomatoes and 4 quartered vine-ripened tomatoes to the pan along with a few tablespoons of water. Season with salt. Cover with a lid and cook over medium heat for 30-35 minutes, stirring occasionally, until the tomatoes are softened and the sauce has thickened.
- Prepare Salsa Verde: Combine 20g coriander leaves, 10g mint leaves, 10 fresh curry leaves, 1 roughly chopped garlic clove, zest and juice of 1 lime, 1 tablespoon red wine vinegar, 4 drained anchovies, 1 optional green chilli, 1 teaspoon cumin seeds, 1 finely chopped shallot, 1 tablespoon drained capers, 2 tablespoons olive oil and a pinch of salt in a food processor. Blitz into a chunky paste and set aside.
- Flatten the Lamb Cutlets: Place 4 lamb cutlets between two large sheets of baking parchment. Using a meat tenderiser or rolling pin, gently flatten the cutlets avoiding the bone. Season both sides with salt and set aside.
- Prepare Breading Stations: Arrange three baking trays or shallow dishes: one with 100g plain flour, one with 2 beaten eggs, and the third with 75g panko breadcrumbs mixed with a pinch of salt, 1 teaspoon fennel seeds, and 1 teaspoon black mustard seeds.
- Bread the Lamb Cutlets: Coat each lamb cutlet first in the flour, shaking off any excess. Then dip into the beaten eggs, ensuring full coverage on both sides. Finally, press into the seasoned panko breadcrumb mixture to coat thoroughly. Set aside.
- Fry the Cutlets: Pour sunflower oil into a large frying pan to a depth of about 1cm and heat it over medium-high heat until it reaches approximately 170°C (340°F). Add the breadcrumbed cutlets and cook for 2-3 minutes per side until golden brown and crisp, basting the top with oil as they cook. Use care turning to ensure even frying.
- Serve: Arrange the fried lamb Milanese on serving plates. Spoon the curried marinara generously over or beside the cutlets. Drizzle with the fresh salsa verde and garnish with a handful of fresh rocket leaves. Serve immediately.
Notes
- Flattening the lamb cutlets ensures even cooking and tender texture.
- Maintaining the oil temperature at around 170°C is important for crispy coating without absorbing excess oil.
- The salsa verde adds a fresh, tangy contrast that balances the rich fried lamb and spicy marinara.
- You can omit anchovies in the salsa verde for a milder taste or to keep it pescatarian.
- Adjust the green chilli in salsa verde according to your heat preference.
- Leftover curried marinara can be refrigerated for up to 3 days and used as a versatile sauce.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion (Italian-South Asian)
Keywords: Lamb Milanese, Curried Marinara, Salsa Verde, Fried Lamb Cutlets, Fusion Recipe, South Asian Spices, Italian Style, Panko Crusted Lamb
